Romaine Calm: How to Handle a Food Recall · [email protected] WASHINGTON, April 7, 2016...

© Copyright 2019 | School Nutrition Association | Annual National Conference | July 14-16, 2019 | St. Louis, Missouri

Romaine Calm: How to Handle a Food Recall

Cynthia L. Johnson, Professional Development Director KSDE

Stan Vallis, Food Service Supervisor


Affiliation or Financial Disclosure

• Cynthia L. Johnson - Nothing to Disclose

Professional Development Director

Kansas State Department of Education

• Stan Vallis - Nothing to Disclose

Food Service Supervisor

Auburn-Washburn USD 437, Topeka, Kansas


Objectives

By the end of this class, participants will know:

• What a food recall is

• Why a food recall is issued

• How the notification process works for a food recall

• What activities need to be performed when a recall is issued


The Flow of Food

Farm Processing Distribution Storage

and

Production

Service


How Is Unsafe Food Discovered?

• Manufacturer or distributor tests or observations

• Test results from regulatory agencies’ product samplings

• Consumer complaints and reported illnesses

• Consumer health issues detected by public health departments,

Departments of Agriculture, or Centers for Disease Control and

Prevention (CDC)


Food Recall Oversight

• Food Safety and Inspection

Service (FSIS) of the United

States Department of

Agriculture (USDA)

• Food & Drug Administration

(FDA) of the Department of

Health and Human Services

(HHS)


What Is a Food Recall?

A food recall is a voluntary action by the manufacturer or

distributor to protect the public from products that may

cause health problems or possible death.


Initiation of a Food Recall

Regulatory agency finds evidence to warrant a recall.

Regulatory agency presents evidence to manufacturer.

Severity of the problem is determined.

Processor/manufacturer is asked to recall the product.

Recall is announced.

Recipients are notified.


Purpose of a Food Recall

• Adulteration• Pathogens

• Physical objects

• Chemicals

• Mislabeling• Undeclared allergen

• False or misleading information

• Packaging failure• Faulty seam on a can

• Plastic that did not seal properly


Recalls Due to PathogensLarge Volume Meat and Poultry Recalls

• 25 million pounds of ground beef – E. coli

• 15 million pounds of hot dogs/deli meats – Listeria

• 19 million pounds of ground beef – E. coli

• 27.4 million pounds of poultry – possible Listeria


Recalls Due to PathogensRomaine Lettuce Recall

• 2018 outbreak of E. coli O157:H7

• 16 states impacted

• 53 confirmed foodborne illness cases

• 31 hospitalizations


Product Traceability

• Is critical to the recall process.

• Allows all parties to keep track of a food product as

it moves from its point of origin to where it is served

and consumed.

• Used by officials to try to determine the cause

of an outbreak.


Recalls Due to PathogensRecall of Heat and Eat Breakfast Foods

• Heat and eat waffles, pancakes

and French toast

• May 5, 2017

• Listeria monocytogenes


Recalls Due to PathogensRecalls of Flour Products

• May 2016 recall due to E. coli O121 outbreak involving

63 people from 24 states (17 hospitalizations)

• January 2019 recall due to detection of Salmonella

• March 2019 recall due to detection of Salmonella

• May 2019 recall due to an E. coli O26 outbreak involving

17 people in 8 states


Recalls Due to Physical Contaminants

• April 2017 recall of frozen hash brown products contaminated with

extraneous golf ball materials.

• February 2017 recall of unsweetened apple sauces after receiving

customer reports of glass in product.

• May 2019 recall of 1 ton of hot dogs due to concerns about metal

pieces.


Recalls of Mislabeled Products

• A June 2018 recall of Organic Raisin Bran was due to the

presence of undeclared peanuts in the product.

• An October 2017 recall of a Honey Roast Nut Crunch occurred

because the product contained undeclared almonds.

• A June 2017 recall of over 61,000 pounds (30 tons) of ravioli was

due to undeclared milk on the product label.


Recalls Due to Packaging Shortfalls

As part of internal quality control processes, a popular processor of

baked bean products initiated a recall of 28 ounce cans of baked

beans because of the possibility of defective side seams.


The Domino Effect of a Recalled Product

• October 2017 recall of minimally processed broccoli

• Distributed throughout the United States and Canada.

• Companies who used the broccoli in salad kits and stir fry

mixes had to recall all their products.

• Broccoli in multiple forms had made its

way into retail stores, hospitals, hotels,

and schools.


Notification of a Food Recall

USDA’s Food Safety and Inspection Service (FSIS)

prepares recall alert and press release.

USDA’s Food Safety and Inspection Service (FSIS)

e-mails a recall alert to key agencies and organizations.

KSDE sends the alert to each SFA’s designated

contact person via email.


Online Food Recall Notices

• State Agency website

• Food & Nutrition Services - www.foodsafety.gov/,

USDA Recalls & Alerts

• USDA FSIS - www.fsis.usda.gov

http://www.foodsafety.gov/

http://www.fsis.usda.gov/


Recalls and Alerts


Information on a Food Recall Report

• Type of product recalled

• Distribution area

• Dates when the product was produced

• Identifying codes

• Recall classification

• Contact numbers


Sample Recall Notice

Pilgrim’s Pride Corp. Recalls Poultry Products Due To Possible Foreign Matter Contamination

Class I Recall 027-2016

Health Risk: High

Apr 7, 2016

Congressional and Public Affairs

Benjamin Bell

(202) 720-9113

[email protected]

WASHINGTON, April 7, 2016 – Pilgrim’s Pride Corp., a Waco, Texas establishment, is recalling approximately 40,780 pounds of fully

cooked chicken nugget products that may be contaminated with extraneous plastic materials, the U.S. Department of Agriculture’s Food

Safety and Inspection Service (FSIS) announced today. The fully cooked chicken nugget products were produced on Oct. 5, 2015.

20-lb. cardboard boxes containing two, 10-lb. clear plastic bags of fully cooked chicken nuggets labeled as “GOLD KIST FARMS Fully

Cooked Whole Grain Popcorn Style Chicken Patty Fritters.” The products subject to recall bear establishment number “EST. P-20728”

inside the USDA mark of inspection and include package codes 5278105021, 5278105022, 5278105023, 5278105000, and

5278105001. These items were shipped for institutional use to Arizona, California, Colorado, Florida, Georgia, Kansas, Kentucky, North

Carolina, Nebraska, Oklahoma, Tennessee, Texas, and Utah.

mailto:[email protected]


Recall Classifications

• Class I – Reasonable possibility that eating the food will cause a

health problem or death

• Class II – remote possibility of health problems

• Class III – unlikely to cause adverse health consequences


Response to a Food Recall

1. Assign responsibilities.

2. Check for recalled product.

3. Determine if the product has been served.

4. Inform manufacturer or distributor.

5. Report associated health problems.


Assign Responsibilities

• Designate a person to receive alerts from the State or Federal

level and to forward the alerts to the sites.

• Designate a person at each site to receive the forwarded alerts.

• Designated site person should determine if the recalled product is

in inventory or was served to customers.

• Designate a person to ensure recalled products are controlled at

their site and document the disposal or return of recalled goods.


Check for Recalled Product

• Refer to product dates and identifying

codes provided in the alert.

• Check all storage locations.

• Verify production code and run.

• Isolate recalled product.

• Report amount on hand.

• Arrange for the for the inventory

to be collected or destroyed.


When Recalled Food Has Been Served

• Document each date the product was served.

• Identify and document what programs/sites/groups were served

the recalled product.

• Ensure recalled product has been accounted for and any

remaining product is removed from the inventory.

• Contact appropriate school administrator to decide how to handle

communicating information.


Report Associated Health Problems

• Collect names, reported symptoms of illness and actions taken.

• Direct any reports of health problems to the appropriate medical

personnel.

• Contact LEA’s District Office.

• Contact State oversight agencies.


Inform Manufacturer / Distributor

• Communicate the quantity of controlled recalled product at each

site.

• Follow instructions for return or destruction of product.

• Complete documentation for reimbursement.

• Dispose in a safe manner to protect health and safety of people,

animals and the environment.


Salad Mix Recall ScenarioAlphabet School District• Alphabet School District operates five sites with approximately

6,000 total students. The produce distributor delivers fresh

produce every Tuesday to the five sites.

• On early Wednesday morning, the Alphabet School District child

nutrition program director received a recall alert for a certain lot of

packaged pre-cut salad mix. The distributor provided the recalled

product code number, lot number, best if used by date, ship date,

and quantity shipped to each site. The director immediately

forwarded the email to all the site managers.


Salad Mix Recall ScenarioABC Elementary School

• ABC Elementary School child nutrition program staff did not

acknowledge the recall notice and served the product to the

students that day. The manager at this particular site was out sick

and the recall notice was not known to the other employees.

• How could this be avoided in the future?


Salad Mix Recall ScenarioXYZ High School

• XYZ High School child nutrition program manager did not see the

email notice of the recalled product until after the salad mix was

served to the students. The manager at this particular site only

reads emails once a day in the afternoon.

• How could this be avoided in the future?


Salad Mix Recall ScenarioLMN Elementary School

• LMN Elementary School child nutrition program staff comingled

packages of salad mix from different cases. They could not

determine if the product they panned up was part of the recall or

not, so they served it.

• What should they have done with the comingled product?

• How could they handle packages of product in the future?


Salad Mix Recall ScenarioUVW Elementary School

• UVW Elementary School child nutrition program staff, being very

cautious, discarded more cases of salad mix product than were

recalled at their particular school.

• What should the director do to help them in the future?


Salad Mix Recall ScenarioEFG Middle School

• EFG Middle School child nutrition program staff received

packages of product with illegible information. Thinking that salad

mix was not such a big risk, the manager discounted the

importance of the recall and served the product they had on hand.

• What should the director do to help them in the future?


Summary on How to “Romaine” Calm When Handling a Food Recall

• Recognize that food recalls protect people from consuming

adulterated, mislabeled, or incorrectly package food products.

• Respond with speed and accuracy to keep customers safe.

• Have a plan for how to stay informed about current alerts.

• Develop and implement a standard operating procedure for

handling a food recall.

• Practice the procedures.


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Romaine Calm: How to Handle a Food Recall · [email protected] WASHINGTON, April 7, 2016...

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